10 February 2008

What's the difference between a crumpet and pikelet? A good question, because there isn't really a difference in flavour. Crumpets and pikelets are both raised bread products made with yeast, and they're both baked on a griddle (although a frying pan works just as well). If there is a difference "Proper" crumpets are thick and usually cooked in a circular mould with a top covered in little open bubbles. When toasted and buttered, the melted butter oozes into these holes, producing a crispy, buttery honeycomb with a crunchy exterior. A pikelet is usually flatter and less regularly shaped as you simply spoon a small amount of batter out rather than filling up a mould.... quicker to prepare but still all the little wells to hold the the lovely melted butter. The verdict...they both taste delicious.

We can purchase crumpets at the local grocery store, but I don't really like the flavour of the brand we get these days. The company uses too much baking soda for all those airy holes to collect the butter. I woke up this morning craving something "yeasty"so opted for a blast from my past. They say that if your body is craving something specific you are missing certain nutrients in your diet. For example fatty fried foods, salty foods, chocolate...etc. Check this out .This is a recipe my mom and dad sent me and is in our family cookbook.

I like my pikelets slathered in butter...forget the jam :D

**Mom and Dad's Pikelets**
(although they must be crumpets....)

Mix 1/2 oz of fresh yeast ( or 1 package dry) and 1 tsp of salt with 8 oz (1 cup) of bread flour. Heat 1/2 pint (1-1/4 cups) of mixed milk and water in a saucepan until just warm. Add to dry ingredients and beat well until free from lumps. Let rise in bowl for about 30 minutes.When the mixture starts to drop beat in 1/4 tsp of bicarbonate soda (baking soda) in 4 tablespoons of cold water. Fold in the lightly beaten white of an egg.Pour batter into molds sprayed with Pam or buttered onto hot griddle. The other option would be to pour batter like pancakes. When the surface is dry flip and brown the other side.
Serve warm or toast later with butter or jam. :D

Very interesting Val as I have never heard of pikelets! I love it when I learn something new everyday! Look easy to do and I have never had a crumpet either! Guess I do live under a big rock, actually I live atop of one!!!!Catch you next week sometime!

I've never heard of pikelets, but I love love love crumpets for the honeycombed butter yeastiness that you described. Too bad the weekend is over and I can't head into the kitchen and make these for breakfast...

This pikelets and crumpets sound so funny to me!!! First time I hear this words, and by looking at the picture I would have said it was a pancake!!! I'm so ignorant of all these "desserts"???? you have; but I must say I wouldn't mind to have some for breakfast!!!!

I've never had crumpets or pikelets. I have had English muffins though.I like how you described the butter all oozing over them.I love how the pockets catch the butter, and you taste little pools of butter in your mouth. MMMM.

Yes pikelets/crumpets are a great breakfast treat. They only take a a little over 1/2 hour to make so I don't know why I don't make them more often :D Some recipes call for sugar....would that be sacrilege???

Hello, can I just ask - what is an English muffin? I'm English, and always assumed english muffins WERE crumpets, now I know they're not! Am just aondering where they got the name "English muffin" when no one I know in England knows what they are! :p Can anyone tell me? :)

It would seem to be a Regional thing. I'm from Northampton originally, we called them Crumpets, i only heard the term Pikelets when i moved to Reddicth after meeting my 'now ex' and moving here with him, it's what he called them. We often had a they're crumpets/no they're pikelets disagreement about them!! lol

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.